The Power Lunch – Spicy Fish Cakes
Serves 4 (small portion)

Ingredients
450g hake (or any white fish you desire)
600ml full-cream milk
1 clove garlic
1 bay leaf
2 medium potatoes, baked and mashed
½ cup red quinoa
handful fresh coriander leaves, roughly chopped
1-2 green chillies (depending on your taste)
1T canola oil to fry

Method

Poach fish: place in a wide pan, cover with milk and garlic. Allow milk to heat to scalding point (but NOT boiling), and let fish sit in hot liquid until opaque.

Wash bitterness from quinoa by rinsing three times. Cook in ½ cup of water until split.
When the fish is cooked, strain off the milk. Keep milk in case the mixture needs moisture. Save the garlic.

To the mashed potato, add the garlic (mix thoroughly), quinoa, flaked hake, coriander and green chilli. Season and mix together well.

With wet hands, shape spoonfuls of mixture into round, flat patties. Allow to sit in fridge for a few hours, before frying to a crisp and serving with a slice of lemon and a side salad.

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